Ingredients:

  • 3 lbs Oxtail, cut into 1.5-inch segments
  • 1 teaspoon Kosher Salt
  • ½ teaspoon Black Pepper, freshly ground
  • ¼ cup Olive Oil, divided
  • 1 large Yellow Onion, finely diced
  • 1 large Green Bell Pepper, finely diced
  • 6 cloves Garlic, minced
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Ground Cumin
  • ½ teaspoon Smoked Paprika
  • 2 tablespoons All-Purpose Flour
  • ½ cup Dry White Wine
  • 1 (14.5 oz) can Diced Tomatoes, undrained
  • 4 cups Beef Broth (low sodium preferred)
  • 2 Bay Leaves
  • 2 tablespoons Tomato Paste
  • 1 tablespoon Apple Cider Vinegar
  • 1 Orange, zested
  • 1 cup Frozen Peas
  • ¼ cup Pitted Green Olives, sliced
  • ¼ cup Fresh Cilantro or Parsley, chopped (for garnish)
  • Juice of 1 Orange (reserved for finishing)

Instructions:

  1. Pat the oxtail segments bone dry with paper towels. Season liberally with salt and pepper.
  2. Heat half the olive oil in a large Dutch oven over medium-high heat. Sear the oxtail in batches until deeply browned on all sides. Remove meat and set aside.
  3. Reduce heat to medium. Add remaining olive oil. Sauté the onion and bell pepper until softened, about 6–8 minutes.
  4. Add the minced garlic, oregano, cumin, and paprika. Cook for 1 minute until fragrant. Stir in the tomato paste and cook for another minute.
  5. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flavour.
  6. Pour in the white wine, scraping up any browned bits (the fond) from the bottom of the pot. Let it bubble and reduce by half.
  7. Return the oxtail to the pot. Add the diced tomatoes, beef broth, bay leaves, and orange zest. The liquid should mostly cover the meat.
  8. Bring the stew to a gentle simmer, then cover tightly. Transfer the pot to a preheated oven at 325°F (160°C) or maintain on the stovetop over the lowest possible heat.
  9. Cook for 3 to 4 hours, or until the meat is fork-tender and nearly falling off the bone.
  10. Remove the bay leaves. Skim any excess fat from the top of the stew. Stir in the vinegar, reserved orange juice, frozen peas, and olives (if using). Simmer uncovered for 10 minutes to slightly thicken the sauce.
  11. Taste and adjust seasoning. Let the Cuban Oxtail Stew rest for 15 minutes off the heat before garnishing generously with fresh cilantro or parsley.